Preheat oven to 325°. Wrap ham with parchment-lined foil and transfer to a rimmed baking sheet. Bake for 1 hour. In the meantime, bring jelly and rosemary to a simmer in a small saucepan over medium-high heat. Cook until mixture becomes thick and syrupy, about 3 minutes. Stir in lemon juice and salt.

Transfer ham to a cutting board and unwrap. Using a sharp knife, score fat in a diamond pattern with lines less than 1/2-inch apart. Return ham to baking sheet. Increase the oven temperature to 375°. Brush ham with currant glaze; bake for 30 minutes. After the 30 minutes, brush the ham once again with glaze; bake for an additional 10 minutes. Remove from oven, and brush again with the glaze. You can reheat the remaining glaze over low heat until pourable. Slice ham and serve with sauce. Yield: 15-20 servings.

Prepare your favorite noodles according to package directions. In a large skillet, brown the chops in oil; drain. Sprinkle with thyme, salt and pepper. Add celery, onions and consommé; cover and simmer for 40 to 45 minutes or until the lamb is tender. Remove the chops and keep warm. Combine flour and water until smooth; gradually stir into skillet and bring to a boil. Cook and stir for about 2 minutes. Add mushrooms and parsley; heat through. Serve over the lamb chops and noodles. Yield: 6 servings.

Dissolve yeast in warm water; set aside for 5 minutes. Cream butter and sugar in mixing bowl. Add egg yolks and 1-1/2 cups flour; mix thoroughly. Add yeast mixture, salt, vanilla and rum. Add milk and enough remaining flour to form a soft dough. Knead on lightly floured surface about 10 minutes or until smooth. Place dough in greased bowl, turning to coat top. Cover; let rise in warm place until double, about 1 hour. Punch down dough. Grease a 10-inch bundt pan. Coat pan lightly with bread crumbs. Place dough into prepared pan. Cover and let rise until double, about 45 minutes. Bake at 350º for about 40 minutes or until done. Cool in pan 10 minutes; remove from pan and cool on rack. Lightly sprinkle with powdered sugar before serving. Yield: about 10 servings.

WEEB BONUS RECIPES

OVEN-BAKED ASPARAGUS

1 pound fresh asparagus, trimmed

2 tablespoons butter

Salt and black pepper, to taste

Place the asparagus on a large piece of heavy-duty aluminum foil. Dot with butter. Bring edges of foil together and seal tightly; place foil packet on a baking sheet. Back at 350° for 25 to 30 minutes or until asparagus is crisp-tender. Carefully open foil to allow steam to escape. Season with salt and pepper. Yield: 4 servings.

COOKED RED CABBAGE

4 cups red cabbage, shredded

2 apples, pared and sliced

1 teaspoon dried onion flakes

1/4 teaspoon cloves, ground

2 tablespoons Rice Wine vinegar

1/2 teaspoon salt

1 tablespoon brown sugar (add more or less to taste)

1/2 cup boiling water

In a large fry pan, combine cabbage, apples, onion flakes, and boiling water. Cover and cook for 15 minutes. Add the remaining ingredients and cook, uncovered, for 20 minutes or until the cabbage is tender. Serve hot. Yield: 4 servings.

PEANUT BUTTER EGGS

(These candies can be rolled in cocoa powder instead of chocolate.)

2 cups sifted powdered sugar

1 cup chopped peanuts

1/2 cup graham cracker crumbs

3/4 cup peanut butter

1/2 cup butter

1-1/2 pounds dipping chocolate

In a medium mixing bowl combine powdered sugar, peanuts, and graham cracker crumbs. In a small saucepan, melt together peanut butter and butter over low heat, stiring occasionally. Pour peanut butter mixture over dry ingredients in mixing bowl. Stir until moistened. Shape the mixture into 1-inch ovals. Melt the dipping chocolate; dip the peanut butter eggs in the melted chocolate with a long-tined fork to coat. Lift the candy out with the fork without piercing the center. Let the excess chocolate drip off the fork and draw the bottom of the fork across the rim of the pan to remove any remaining excess chocolate. Invert the dipped candy onto a waxed-paper lined baking sheet to set. Store the candies, tightly covered, in a cool, dry place. Yields: 48 candies.

Note: If you prefer to use cocoa powder instead of dipping chocolate, follow the same recipe, but after shaping the egg, gently roll each candy in cocoa powder.

Any comments, questions or favorite recipes? I would love to hear from you. Feel free to send your email to helenkitchen@msn.com, and please write “Helen’s Kitchen Request, ATTN: Lori” in the subject line to make sure that I receive your email. Thank you.

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